Save to Pinterest One evening, I was standing in my kitchen with half a jar of pesto and a craving for something warm and substantial, when it hit me: what if I stopped treating Italian flavors and comfort food like they had to stay in separate lanes? I started layering that vibrant green pesto into a bubbling pot of chili mac, watching the colors swirl together, and realized I'd stumbled onto something that felt both entirely new and somehow inevitable. This dish became my answer to those nights when I wanted cozy without being predictable.
I made this for my neighbor Marcus on a Thursday when he'd helped me move a bookshelf, and watching his face when he took that first bite—the way his eyes went a little wider—told me everything. He asked for the recipe before he'd even finished his bowl, and now it's become our standing joke that he owes me one legitimate favor for this instead.
Ingredients
- Boneless, skinless chicken breast or thighs (1 lb): Thighs stay more forgiving if you're not timing things perfectly, but breasts work beautifully too—just don't overcook them into rubber.
- Elbow macaroni (8 oz): This shape catches the pesto sauce in all the right ways, though any short pasta you love will work.
- Yellow onion (1 medium, diced): The foundation of almost everything good, and dicing it fine helps it melt into the sauce.
- Garlic (2 cloves, minced): Fresh garlic transforms as it cooks—raw it's sharp, but here it becomes almost sweet and mellow.
- Sun-dried tomatoes (1/2 cup, drained and chopped): They're concentrated flavor bombs that add depth you can't get from fresh tomatoes alone.
- Diced tomatoes (1 can, 15 oz): The canned versions are actually picked and processed at peak ripeness, so don't skip them for fresh.
- Shredded mozzarella (1 cup): The oozy element that makes this feel indulgent; low-moisture varieties melt cleaner than fresh.
- Grated Parmesan (1/4 cup): It adds a sharpness that balances all that richness beautifully.
- Basil pesto (1/3 cup): Store-bought is honest and reliable; homemade is magic if you have the time.
- Chicken broth (2 cups): This is your cooking liquid, so use something you'd actually taste on its own.
- Dried oregano (1/2 tsp): It blooms in the heat and adds an herbal warmth that ties the Italian flavors together.
- Crushed red pepper flakes (1/4 tsp, optional): Just enough heat to make you notice, not enough to overwhelm.
- Olive oil (2 tbsp): The starting point for everything; good olive oil makes a real difference here.
- Salt and black pepper: Your final adjustments—always taste before serving.
Instructions
- Get your chicken golden:
- Heat the olive oil over medium heat until it shimmers slightly, then add your chicken pieces. You're looking for a golden-brown crust on the outside, which takes about 4 to 5 minutes—don't rush this step, as it builds flavor. Remove the chicken to a plate once it's browned.
- Build your flavor base:
- In that same pot, add the diced onion and let it soften for 3 to 4 minutes, stirring occasionally, until it becomes translucent. Add the minced garlic and sun-dried tomatoes, stirring constantly for about a minute—you'll smell it shift from raw to fragrant.
- Bring everything together:
- Return your browned chicken to the pot, then pour in the canned tomatoes with their juice, chicken broth, oregano, red pepper flakes, and a generous pinch of salt and pepper. Stir everything together so nothing sticks to the bottom, then bring the whole thing to a boil.
- Cook the pasta:
- Once it's boiling, stir in the pasta and immediately reduce heat to a simmer. Cover the pot and let it cook for 10 to 12 minutes, stirring occasionally, until the pasta is tender but still has a tiny bit of resistance when you bite it. The chicken should be completely cooked through by now.
- Make it creamy and bright:
- Stir in the pesto, then add the mozzarella and Parmesan, stirring gently until the cheese melts into a creamy sauce. This is where the dish transforms into something silky and luxurious.
- Taste and adjust:
- Add more salt, pepper, or even a pinch more red pepper flakes if you want. Remember that the cheese is salty, so taste as you go.
Save to Pinterest 
Save to Pinterest There was a moment, standing over the pot watching the pesto swirl into the creamy cheese sauce, when my daughter wandered in and asked what I was making. I told her and she said it sounded like I'd mixed up Italian and comfort food, and I realized that's exactly what I'd done, and it was working. She asked to try it, and having her be genuinely excited about something I'd invented in my kitchen felt like winning at something that mattered.
Why This Works as a One-Pot Meal
There's something deeply satisfying about cooking everything in one vessel—the flavors actually deepen as they mingle, and the pasta absorbs all that herby, tomatoey broth instead of cooking separately. You're not just combining elements; you're building something unified. The chicken stays moist because it's nestled in liquid the whole time, and the whole operation feels less like cooking and more like alchemy.
The Pesto Question
I used to think pesto had to be a garnish or a spread, but adding it as an actual component of a cooked dish changed everything for me. When you stir it in at the end, it doesn't just flavor the sauce—it transforms the texture, making everything luxurious and glossy. If you're making your own pesto, don't overthink it; a food processor, fresh basil, garlic, pine nuts, Parmesan, olive oil, and a squeeze of lemon will get you there.
Serving and Storage Wisdom
This dish is best eaten the night you make it, when everything is hot and the textures are at their peak. Leftovers do keep in an airtight container for about three days, though the pasta will continue absorbing liquid and become thicker—just add a splash of broth or cream when you reheat to bring back the silky consistency.
- Serve with extra Parmesan and fresh basil on top if you're feeling generous with yourself.
- A simple green salad with lemon vinaigrette cuts through the richness perfectly if you want something on the side.
- This pairs beautifully with a crisp white wine like Pinot Grigio, or even sparkling water with lemon if that's more your mood.
Save to Pinterest 
Save to Pinterest This is the kind of meal that reminds you why you love cooking in the first place—it's straightforward without being boring, comforting without putting you in a food coma, and it tastes like you spent way more time on it than you actually did. Make it for someone you care about, or make it for yourself on a night when you need something warm and good.
Recipe Help Center
- → Can I make this ahead of time?
Yes, prepare everything up to step 4 and refrigerate. When ready to serve, reheat gently and stir in the pesto and cheeses at the end.
- → What pasta works best?
Elbow macaroni is traditional, but any short pasta like penne, cavatappi, or shells will catch the sauce beautifully.
- → Is this spicy?
The red pepper flakes are optional, adding mild warmth. Omit them for a milder version or increase for more heat.
- → Can I use different cheese?
Provolone or fontina melt beautifully. For a sharper bite, try aged cheddar or asiago in place of mozzarella.
- → How should I store leftovers?
Keep in an airtight container for up to 3 days. Reheat with a splash of broth or water to restore creaminess.